Birthday Brunch Bake! - Part Two (the food)...

Well it was a great weekend here...... all of the kids were together to celebrate Rob's birthday (my youngest)

Rather than do our usual birthday dinners, we had a special brunch that was actually really fun and a much easier way to entertain!  Why did it take me so many years to figure that out??  Good grief....

In the midst of getting breakfast/brunch on the table, I totally missed the photo of this awesome breakfast treat.  It's one of those that you have to take the photo quickly because it deflates pretty quickly. By the time we sat down to eat it looked more like topography map of a valley surrounded by mountains! (that is the extent of my geographic terms!)  But........ once we all overcame the visual, the actual taste was FABULOUS!  Oh my gosh........ it was like eating dessert for breakfast - but the eggs and bread made it "legal"  - right??  The best description I can come up with is..... it tasted like a cremé brulee topped bread pudding.  Is that decadent enough?  If not...... well, will have to work on that one!  Just trust me - it was delicious!

Bacon and a fresh fruit salad rounded out the meal and it was just fun to have the three kids and two and 1/3 grandkids with everyone laughing and talking at the same time.  I don't know what is more fun than an animated family gathering! :)  I loved every minute as the times we are all together are few and far between and I cherish every one of them!

French Toast Bake

adapted from Butter with a Side of Bread

Base:
1 loaf of Hawaiian bread, cut in 3/4" strips
8 eggs
2 cups milk
1 cup heavy whipping cream
1 tsp. vanilla bean crush (KAF)*
1 tsp. butter vanilla bakery emulsion (LorAnn)*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
===============
Topping:
3/4 cup (1 1/2 sticks) butter
1 1/3 c. brown sugar
1 c. flour

Place the strips of bread in the bottom of a buttered 13x9" baking dish.  In a large bowl, mix the eggs, milk, cream, vanilla, cinnamon and nutmeg.Pour over bread slices.  Cover with plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350.  Then combine the butter, brown sugar and flour in a medium sized microwave safe bowl.and heat in the microwave for intervals of  30-45 seconds  for several minutes, or until the mixture is completely melted.  Pour over (it can be thick so you may need to spread it quickly) the bread and place it in the oven for 45-60 minutes.  It will come out beautifully tall and deflate as it cools.

The directions say to cool for 5 minutes...... I would say at least 15 or warn your guests as the brown sugar mixture is HOT!!!  But........it is oh.....so.......good!!

* Or use 2 tsp. vanilla extract in place of the extract and emulsion

Early prep....

Hot buttery brown sugar mixture as it goes into the oven...

Fresh out of the oven...one hour later....

The sunken wonder!! LOL  You can't tell, but the candle was sitting in a glass star holder and it sunk into the middle of the bread!! Rob had to blow that flame out FAST!!

So..... just to be sure you are paying attention - did you catch my reference to the "odd number" used in reference to my grandchildren??  Yes there is news.........

Scott and Megan are expecting their first child the middle of February. 

We are all quite excited - thrilled - elated - and more!! Pin It Now!

Happy Mother's Day Muffins!

Baked French Toast Muffins

Adapted from Two Peas and Their Pod

Ingredients:
12 large or 18 mini Authentic Gourmet Croissants (from QVC)
1 1/2 cup coconut milk (or almond or regular milk)
1 cup International Delight Cinnabon creamer
6 large eggs
1/3 cup granulated sugar
1  Tbsp. vanilla extract
1 Tsp. ground cinnamon

Waiting for the topping...

Streusel Topping:

1/4 cup cold butter
1/4 cup flour
1/4 cup (minus 1 Tbsp.) brown sugar
1 Tbsp, maple sugar
1/8 tsp. ground cinnamon
Pinch of salt

Streusel Topping for Muffins

Ready for the oven!

This recipe ended up being my Mother's Day gift to me!!!  I made them the night before, which I highly recommend, and baked them the next morning.  They baked just like a strata, raising a good 1/2" higher than the muffin pan and then settling back down after 5 minutes of cooling.  They were incredibly moist, flavorful and just plain yummy!!  There are so many ways to serve them.  A little powdered sugar on top is a simple addition.  Even though you certainly can serve them with butter and maple syrup, I found they only needed a drizzle of maple syrup for the perfect French Toast flavor as the croissants were bursting with butter!  And even a simple glaze, vanilla, maple or cinnamon, would be wonderful and definitely elevate them to a supreme richness. I really liked the simplicity of the maple syrup - not to mention the ease of cooking. It's a great way to satisfy a French toast craving without having to stand over a hot griddle.  These are going to be a staple for all sorts of occasions - including when I just want to feel pampered!
(and an added bonus is they reheat beautifully in the microwave too....if you are lucky to have any leftovers!)

With a bit of maple syrup......... YUMMMMMM!!!

Pin It Now!